A variety of salad greens are tossed with a raspberry-mustard dressing.
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1 cup fresh raspberries
1 tablespoon red wine vinegar
2 tablespoons olive or vegetable oil
1 tablespoon sugar
2 teaspoons stone-ground mustard
6 cups mixed salad greens
Mash raspberries in medium bowl with fork until smooth. Add vinegar; gradually add oil. Stir in sugar and mustard.
To serve, place salad greens in large bowl. Add dressing; toss lightly.
Raspberry dressing can be made ahead and stored in tightly covered container.